Kraft® Pumpkin Spice Cake

5.0
(7)

This moist, spiced pumpkin cake with a cream cheese frosting and sprinkled with pecans is an autumn favorite for dessert.

Prep Time:
30 mins
Additional Time:
35 mins
Total Time:
1 hr 5 mins
Servings:
24
Yield:
24 servings

Ingredients

Cake:

  • 1 package (2-layer size) yellow cake mix

  • 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding

  • 1 cup mashed cooked fresh pumpkin

  • ½ cup cooking oil

  • ½ cup water

  • 3 eggs

  • 1 tablespoon pumpkin pie spice

  • ½ cup chopped toasted PLANTERS Pecans

Frosting:

  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

  • ¼ cup butter or margarine, softened

  • 1 teaspoon vanilla

  • 1 (16 ounce) package powdered sugar, sifted

Directions

  1. Preheat oven to 350 degrees F. Place cake mix, dry pudding mix, pumpkin, oil, water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 min.

  2. Pour into greased and floured 13x9-inch baking pan.

  3. Bake 32 to 35 min. or until wooden toothpick inserted in center comes out clean. Cool cake in pan on wire rack. Spread with PHILADELPHIA Cream Cheese Frosting; sprinkle with pecans. Store in refrigerator.

  4. Frosting: Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating until well blended after each addition.

Kraft Kitchens Tips

Size-Wise: Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.

How to Cook Fresh Pumpkin: Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 min. or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.

Cooking Know-How: Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin puree. For best results, do not substitute canned pumpkin puree in recipes calling for homemade mashed pumpkin.

Nutrition Facts (per serving)

296 Calories
14g Fat
41g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 296
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 21%
Cholesterol 39mg 13%
Sodium 262mg 11%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 2%
Total Sugars 60g
Protein 3g 5%
Vitamin C 1mg 1%
Calcium 39mg 3%
Iron 1mg 3%
Potassium 63mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.